Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Don't throw out those Christmas candy canes they will come in handy with this recipe. This recipe can be easily doubled.

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan over no heat, combine gelatin, 1/4 cup sugar and salt, mix well and reserve. In a medium bowl, beat together egg yolks and milk, add to gelatin mixture.

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  • Cook gelatin and egg mixture in saucepan over low heat; stir constantly until the gelatin dissolves and mixture thickens slightly or about 5 minutes. Remove from heat and add peppermint extract or candy.

  • Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.

  • In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff and fold into gelatin mixture; fold in whipped cream.

  • Turn into a 5-cup heart-shaped mold; chill until firm. Unmold and garnish with additional whipped cream, if desired; serve.

Cook's Note:

Substitute 1/2 cup crushed peppermint candies for the peppermint extract if you've got candies but no extract in the kitchen!

Nutrition Facts

177 calories; protein 5.2g; carbohydrates 19.8g; fat 8.8g; cholesterol 88.3mg; sodium 101.7mg. Full Nutrition
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